How we cook in Tennessee ..

Christmas Pudding. — Beat well yolks of four eggs, add one teacup melted butter, one teacup molasses, one teaspoonful ginger, three teaspoonfuls cinnamon, one teaspoonful ground cloves, and a little nutmeg. Dissolve in one cup sweet milk one teaspoonful soda and strain into three cups flour, with one teaspoonful cream tartar ; add one cup raisins stoned and chopped. Boil three hours in a close covered tin. Serve with hard or liquid sauce. Fruit Pudding. — One cup molasses, one cup milk, half cup butter, one cup chopped raisins, one cup currants, a little citron, one teaspoonful soda, one teaspoonful cinnamon, cloves and nutmeg, three cups flour. Let molasses, butter and spices come to a boil on stove, adding other ingredients when cold. Steam four hours. — Mrs. M. L. Madison. Bird Nest Pudding. — Peel and core enough apples to fill pan; stew until nearly done, take off and have a rich custard made up as for egg custard ; pour this over the apples and set in stove until custard is done ; take out and serve cold with whipped cream. Fruit Pudding. — One glass English walnuts, one glass dates, two eggs beaten together, half cup sugar, one tablespoon flour, one teaspoon baking powder ; chop walnuts and dates, mix dates and nuts. Beat eggs well; add sugar, beat well: add nuts and dates, baking powder in flour and mix in eggs, etc. Bake in jelly pans. Put paper in bottom of pan and a rack under pan to prevent burning. Bake half hour; break in pieces and serve with cold cream. Fruit Pudding. — Three cups flour, two cups raisins, currants, or any kind of fruit, one cup molasses, one cup sweet milk, one cup suet chopped fine, two teaspoons cream tartar, one teaspoon soda, half teaspoon cloves, two teaspoons cinnamon; bake as you would a cake and steam when used. It will keep as a fruit cake. Serve with rich sauce. Sweet Potato Pudding. — Peel and grate one medium size potato ; add to this two large cups sugar, half cup melted butter, three eggs well beaten, two teaspoons powdered mace and four cups fresh milk. Bake in moderate oven. Grated Sweet Potato Pudding. — One pint grated potatoes, three eggs, one nutmeg, large teacup sweet milk, large teacup sugar. — Dr. Hamilton. Sweet Potato Pudding. — One pint grated potato, one and onehalf teacups sugar, two-thirds cup butter, three eggs, one cup sweet milk, three tablespoons flour and two teaspoons ginger.— Mrs. E. A. Treadwell. Apple Pudding. — One cup of sugar, one rounded tablespoonful of lard, one egg, three-quarters cup of milk, two teacups of flour with two scant teaspoonfuls of baking powder; flavor with cinnamon and pour over four apples which have been sliced in baking dish. Bake one hour in moderate oven and serve with the following sauce : One pint of boiling water, three-quarters cup of sugar, butter size of egg, one tablespoonful of corn starch, flavor with cinnamon. — Mrs. H. C. Irby. Apple Pudding.— Take six apples, peel and core; fill the centers with sugar; add one-quarter cup of water, cover and bake until nearly done. Then pour over them a batter made with four well beaten eggs, one pint of milk, a scant pint of sifted flour, with one teaspoon each of salt and baking powder. Bake about twenty minutes.